Preparation of malt and beer having a low nitrosamine content

Details Preparation of malt and beer having a low nitrosamine content Preparation of malt and beer having a low nitrosamine content

1983-05-31

1985-04-23

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 29, 426309, 426460, 426462, 435185, C12C 100, C12C 1100, A23L 1202

Patent

active

045130132

ABSTRACT:
During the kilning of germinated barley in the course of a malting operation nitrosamines are usually formed and ultimately these end up in beer obtained from such malt. It has been found that such formation of nitrosamines can be suppressed even in the absence of sulphur dioxide when the germinated barley is treated with a solution or dispersion of saccharides before it is kilned.

REFERENCES:
patent: 3030279 (1962-04-01), De Ryhove et al.
patent: 3446708 (1969-05-01), Hollenbeck et al.

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